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Merguez Meatballs With Mozzarella

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Merguez Meatballs With Mozzarella


for 4 servings

  • 1 lb ground lamb (425 g), or beef (90/10 mix)
  • 5 cloves garlic, minced
  • 1 tablespoon parsley, finely chopped
  • 1 ½ tablespoons harissa paste
  • ¾ teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon sumac
  • ¼ teaspoon turmeric
  • ½ teaspoon fennel seeds
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cinnamon
  • 8 mozzarella balls, cut in half
  • 1 tablespoon olive oil
  • ¼ teaspoon salt, to sprinkle
  • red pepper flake

Nutrition Info

Powered by
    Calories 1117
    Fat 81g
    Carbs 7g
    Fiber 0g
    Sugar 2g
    Protein 83g

Estimated values based on one serving size.


  1. In a large bowl, add the ground meat, minced garlic, chopped parsley, harissa, salt, paprika, cumin, coriander, sumac, turmeric, fennel, black pepper, garlic powder, and cinnamon.
  2. Use your hands to combine mixture, making sure not to overwork the meat.
  3. Grab a small handful of meat and push half a mozzarella ball into the center. Use your hands to gently roll the meat into a ball, sealing tightly where the mozzarella ball is nestled. Repeat until you have around 16 meatballs.
  4. Over medium-high heat, add olive oil into a saute pan or skillet. Once the oil is hot, drop the meatballs in and leave room so that they are not sticking to each other. As they cook on the pan, sprinkle a pinch of salt on each side.
  5. Allow each side of the meatball to get a nice dark brown sear before using a spoon to turn them over. Repeat this process until you have even browning.
  6. Once the meatballs are seared perfectly all around, lower the heat and cover for a bit (about 2 minutes) to make sure they’re fully cooked in the center.
  7. Garnish with chili flakes for an extra kick and chopped parsley and serve.
  8. Enjoy!

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